Lasagna is a wide and flat type of pasta and possibly one of its oldest shapes. Though Lasagna is prepared in various combinations such as with cheese only or with beef and cheese or with vegetables and cheese; the recipe being presented here is Indian adaption of this popular Italian dish. My family and friends have relished this dish and I hope you will enjoy it too.

Ingredients

1 box Lasagna

4-5 cups of water

4 cups Pasta Sauce

500 gm Ricotta Cheese

500 gm Cottage Cheese

200 gm Shredded Italian Cheese

1 medium sized Capsicum chopped diced in cubes

1 medium Onion diced

200 gm Chopped Spinach/frozen spinach

50 gm Pineapple Chunks

1tbsp Black Olives

1 ½ tsp Salt

4 tbsp Olive Oil

3-4 tbsp hot sauce

3-4 tbsp Sweet & Sour Sauce

Method

Using a large pot, heat 4-6 cups of water and bring to a boil. Add salt to taste. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

Chop onions & capsicum into small pieces. In a frying pan, add 3-4 tsp olive oil and heat it. Add chopped onions, capsicum & spinach. Sauté it for 8-10 minutes. Add few pieces of pineapple chunks. Add ½ tsp salt and mix it well. Add 3-4 tsp of hot sauce and sweet & sour sauce. Stir it for 5-7 minutes till it is well cooked. Remove it in a bowl.

Place 1 sheet of lasagna noodle on the bottom of a rectangular dish, for layering, take a spoonful of ricotta and cream cheese mixture and spread on the lasagna first layer, pour some pasta sauce over it and cover with another lasagna noodle, alternate with the onions, spinach and capsicum mixture, cover it with a lasagna noodle. Pour some pasta sauce on top of it. Repeat layers. Cover last layer with remaining mixture.

Once you have completed the layers, pour some past sauce on top. Sprinkle shredded cheese on the top layer and garnish with black olives.

Preheat oven to 375 degrees. Place the lasagna dish in the oven. Let it bake for 20-25 minutes, and till the sprinkled cheese has melted and the top is golden brown.